Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

When I asked what kinds of recipes people were looking for in the summer, the answer was resoundingly: Salads. Refreshing, healthy, easy seasonal salads.

I kinda figured as much, but I thought I’d ask anyway.

I took the suggestion and created this bean salad as a healthy accompaniment for our July 4th shindig.

(Oh, by the way, happy belated Independence Day! I hope everyone had as wonderful of a time as I did. You can’t really ask for much more than a beautiful day filled with fun, food, family, and great friends.)

Anyway, I’m thankful I prepared this salad because it’s about the only healthy thing I ate all day.

This salad is packed with fresh flavor from the lime and cilantro and protein from black beans and edamame. I used it to justify all the other crap I ate yesterday. This includes, but is not limited to, potato chips, cheesy pretzels, M&Ms, French fries, cheese, crackers, margaritas, wine, and beer. No need to mention the midnight cheeseburger and subsequent 12:15 cannoli.

This is a very simple salad to prepare. The highest degree of difficulty stems from all of the prep work. Cooked, fresh local corn lends a needed sweet crunch, but thawed, frozen corn would work in a pinch. I love the clean, simple flavors of the lime and cilantro. Feel free to kick it up a notch with a diced jalapeno or chili pepper, if you’re so inclined.

Any leftover bean salad makes for a quick and healthy lunch to pack for work the next day. Good thing I did that today because now I’m enjoying the leftover margaritas.

Look at us thinking alike this week. Your salad looks amazing, as do your photos. I love salads in the summer because it is just too hot to turn on the oven. Plus, they’re light and don’t sit heavy in your stomach (which is not good in the heat).

Midnight cheeseburger sounds good…… but no! No! This is about the healthy salad. Which looks totally amazing! Love the way you have it piled high in the photos; it’s like a tower of ‘beany’ goodness just begging me to dive in. Stand back, I’m headed for them!kale recently posted..a perfect sunday

Leftover margaritas? Is that even legal? Really nice salad. I love black beans, and nice pairing with the edamame. I definitely need some more summery recipes, so this (or my riff on it!) will probably enter the mix. Thanks.

i’ve been living on salads for more than a month now. how can eat something else in this heat! i can’t wait to try your version!Roxana GreenGirl {A little bit of everything} recently posted..Low-fat banana brownies

JULIE: i could totally eat this forever. you know, during vacation, i’ve basically been living off things flavored with cilantro and lime: salsa, guacamole, other salsa (mango), fish taco slaw…the list. goes. on.
but i never, ever thought about doing this little salad, and i love it! what a great addition (edamame) to a corn and black bean salad. awesome. next time i whip the fish tacos out, i’m totally trying this.shannon @ a periodic table recently posted..earl grey tea + lemon bars.

I made this tonight to take to a potluck and people loved it! I know lots of people don’t like cilantro so I served it on the side along with some jalepenos. It was quick easy, inexpensive and delicious!

Love, love, love this salad! We just had this at Wilde in Chicago and immediately googled the recipe. That’s where we found you! You should consider getting some credit for that salad although they use a sherry vinaigrette,which I’ll need to investigate. But if you’re ever in this neck of Midwest’s finest, you can always stop in here for the salad and their gigantic beer list.

I found this recipe last week on Pinterest and decided I have to try it. The flavors are great, the cilantro works well with it. very light and refeshing slad for a change. I added a lil of both cayenne and red pepper flakes and S&P. the only thing i noticed is that the dressing kinda drowned the veg, as if therees too much dressing.
I will definatly make this again

Very good recipe! perfect to convince non-vegetarian to eat less meat (tested) It’s also perfect for fall and winter time when you still what a super fresh salad. I ate mine with chips and sour cream (but plan greek yogurt would have been good too)